I put my last 2 lb. of dough in a vintage Marcrest ovenproof stoneware bowl that had been srayed with nonstick spray, and put it's lid on. I didn't even handle it, just used a spatula to rake it down out of my plastic container. I let it rise, and then slashed it, and it didn't slash well. I sprayed it with water, which I later found I really probably didn't need to do with having the lid on it to trap moisture. It took about 45 minutes to get done, and I had to take the lid off to brown off the top. It was one of the best loaves of the entire batch. I plan to do this often. The slash by the way, healed it'self, and the bread was smooth on top. We were too hungry to take a photo of it, but the crumb was very nice. I didn't have huge holes. The texture was much better, than my bagettes. One was a little gummy, and one was to hard. I think I may have handled them too much, even tho' I worked quickly trying not to.

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